PINEAPPLE DELIGHT

Ingredients

1 can crushed pineapple (in natural juices, 20 oz.)
2 Tbsp. light brown sugar
1 box angel food cake mix (16 oz.)

Directions

Drain pineapple, setting aside juice for later. Place pineapple in Base of Oval Microwave Cooker. Sprinkle brown sugar over pineapple. In Thatsa™ Bowl, combine cake mix with pineapple juice until moist. Pour cake batter over pineapple/sugar mix. Microwave on High for 7 minutes. Let cake sit for 2 minutes before serving.

Recipe Variation: Substitute peaches in juice for pineapple

FRESH VEGGIE SOUP

Ingredients

1/2 cup zucchini (diced)
1/2 cup fresh green beans (cut into 1-inch pieces)
3 cups chicken or vegetable broth
1/2 cup chopped onion
2/3 cup thinly sliced carrots
1 1/2 cup green cabbage (diced)
1 Tbsp. tomato paste
2 tsp. extra virgin olive oil
1 tsp. Chef Series™ Italian Herb Seasoning Blend
2 cloves garlic (minced)

Directions

1. Chop carrots, onions, cabbage, and zucchini in The Chopper Machine. Heat olive oil in Chef Series™ 2-1/2-Qt. Saucepan over Low-Heat. Sauté the carrot, onion and garlic over low heat until softened, about 5 minutes.

2. Add broth, cabbage, green beans, tomato paste and seasoning. Bring to boil over medium heat. Turn heat to low; cover and simmer about 10 minutes or until beans are tender.

3. Stir in zucchini and heat for 3 to 5 minutes or until hot. Serve warm.

CHICKEN AND VEGGIE SOUP: Add 2 cups chopped cooked chicken with zucchini.

BEEF AND VEGGIE SOUP: Add 2 cups chopped cooked beef with zucchini.

SHRIMP AND VEGGIE SOUP: Add 2 cups thawed, frozen cooked salad shrimp with zucchini.

SAVORY BEEF STRIPS

Ingredients

1/2 cup chopped onion (1 medium)
1 lb. top sirloin (cut into thin strips)
1 Tbsp. Chef Series™ Italian Herb Seasoning Blend

Directions

For Microwave: In Oval Microwave Cooker, place beef and chopped onion in Shallow Colander over Base (filled with 1 cup water). Sprinkle beef with Seasoning. Microwave on High for 3-5 minutes or until desired doneness.

For Stovetop: Cook in fry pan on Medium-High for 8-10 minutes or until desired doneness. Stir frequently.

Side Dish Suggestion: garlic-butter flavored rice and green beans

Recipe Variation: Asian Beef Substitute 1 Tbsp. of Ginger Teriyaki for Italian Herb Seasoning. Serve with Oriental rice, and vegetables.

Nutritional Facts: Serv. Size: 1/4 recipe (109g/3.9 oz.), Servings per recipe: 4, Calories 177, Calories from Fat 55, Total Fat 6g, Saturated Fat 2g, Cholesterol 75mg, Sodium 273mg, Total Carb 3g, Dietary Fiber <1g, Sugars 1g, Protein 26g

Mediterranean bean dip

Ingredients

1 can garbanzo beans (15 oz)
5 Tbsp. extra virgin olive oil
1 tsp. Chef Series Latin Sensations Seasoning
lemon juice (from 1/2 lemon)
1 clove garlic (peeled and crushed)

Directions

In a colander drain and rinse beans in hot water, gently removing outer skin of beans. Place beans in Quick Chef with blade; add lemon juice, olive oil, crushed garlic, and Seasoning. Cover and turn handle for about 30 seconds until well blended. Serve in Open House™ Dip Bowl with sliced veggies, favorite chips or Toasted Pita Crisps.

NUTRITION FACTS: Serving Size: 2 Tbsp. (22g), Servings per recipe: 12, Calories 76, Calories from Fat 56, Total fat 6g, Saturated fat 1g, Cholesterol 0mg, Sodium 86mg, Total Carbohydrate 4g, Dietary Fiber 1g, Sugar 0g, Protein 1g

CHOCOLATE CHIP CARAMEL BARS

Ingredients

1 pkg. refrigerated chocolate chip dough (18 oz.)
1 pkg. refrigerated chocolate chip dough (32 oz.)
1 jar caramel sauce

Directions

Line 11" x 17" baking pan with Silicone Wonder™ Mat, press cookie dough evenly onto Mat. Pour caramel sauce over dough. Bake at 375°F for 25 minutes; reduce temperature to 350°F and bake for additional 5 minutes. Cool slightly. Use Silicone Spatula to slice bars and remove from pan. Bars will be slightly crunchy on top and gooey on bottom.

Optional Toppings: 1 cup chopped nuts or 1 cup shredded coconut, press into mixture and then pour caramel over. Serving Suggestion: Slice and serve warm with ice cream.

Serve-It-Up Tip: Use large cookie cutters to create fun shaped bar cookies and sandwiches. Carefully press cutters into warm bar cookie. Place on clean cookie sheet or plate and chill.

Nutritional Facts: Serv. Size: 1 bar (65g/2.3 oz.), Servings per recipe: 24, Calories 291, Calories from Fat 103, Total Fat 11g, Saturated Fat 5g, Cholesterol 14mg, Sodium 149mg, Total Carb 44g, Dietary Fiber 2g, Sugars 29g, Protein 3g

BAKED APPLES AND CINNAMON

Ingredients

1/2 cup packed light brown sugar
2 tsp. vanilla
1 tsp. ground cinnamon
3 apple (cored, peeled and sliced)

Directions

1. Place ingredients in Base of Oval Microwave Cooker; cover and microwave on High for 4 minutes. Stir and microwave on High for 4 more minutes. Stir again; apples should be fork tender. If necessary microwave on High for an additional 2 minutes.

Serving Suggestions: Perfect as a topping over low-fat ice cream or frozen yogurt.

CORN BREAD SQUARES

Ingredients

1 can cream-style corn (15 oz.)
1 can whole kernel corn (15 oz., not drained)
1 box corn muffin (8-1/2 oz.)
1 stick butter (melted)

Directions

Mix all ingredients in a Thatsa™ Bowl with a Silicone Spatula until well blended. Pour into 13" x 9" pan lined with Silicone Wonder™ Mat and bake for 30-35 minutes. Casserole will be golden brown and the edges will have started to pull away from sides. Cool slightly and cut squares using Silicone Spatula. Consistency should be very moist. Best served warm.

Serve-It-Up Tip: Partner with chili or soup.

Nutritional Facts: Serv. Size: 1 square (40g/1.4 oz.), Servings per recipe: 30, Calories 79, Calories from Fat 36, Total Fat 4g, Saturated Fat 2g, Cholesterol 10mg, Sodium 181mg, Total Carb 10g, Dietary Fiber <1g, Sugars 3g, Protein 1g

RASPBERRY SQUARES

Ingredients

1/2 cup pecans (coarsely chopped, optional)
1 tsp. Chef Series™ Cinnamon-Vanilla Spice Blend
1 jar seedless raspberry preserves (10 oz.)
1 stick butter (softened)
1 egg
1 yellow cake mix (18.25 oz.)

Directions

In a Thatsa™ Bowl, combine cake mix, egg, butter, pecans, and Cinnamon-Vanilla Spice. Mix together with Silicone Spatula or your hands. Dough will be thick and sticky. Press mixture evenly in a 13" x 9" jelly roll pan lined with a Silicone Wonder™ Mat. Stirring preserves will make it easier to spread over dough; bake for 20 minutes at 350°F. Cool slightly before cutting with Silicone Spatula.

Nutritional Facts: Serv. Size: 1 square (43g/1.5 oz.), Servings per recipe: 24, Calories 174, Calories from Fat 70, Total Fat 8g, Saturated Fat 3g, Cholesterol 19mg, Sodium 184mg, Total Carb 26g, Dietary Fiber <1g, Sugars 14g, Protein 1g

SPICED-UP POPCORN

Ingredients

1 Tbsp. Southwest Chipotle Seasoning (or Wasabi Ranch Seasoning, season to taste)
1 bag microwave popcorn (low-fat)

Directions

Make popcorn according to package directions. Pour contents into Thatsa™ Bowl and sprinkle with preferred Seasoning Blend. Cover with Seal and shake, shake, shake. Spiced-Up Popcorn in seconds!

Nutritional Facts: Serv. Size: 1 cup (8.5g/0.3 oz.), Servings per recipe: 10, Calories 17, Calories from Fat 7, Total Fat <1g, Saturated Fat 0g, Cholesterol 0mg, Sodium 63mg, Total Carb 2g, Dietary Fiber <1g, Sugars <1g, Protein <1g

SIMPLY SALSA

Ingredients

1 can diced tomato (15 oz.)
1 Tbsp. Chef Series™ Southwest Chipotle Seasoning Blend (season to taste)
2 Tbsp. fresh cilantro (optional)
1 medium onion (peeled and cut in half)
lime juice (1/2 lime)
2 cloves garlic (peeled and smashed)

Directions

Using a Chef Series™ Paring Knife peel and slice onion into 4 pieces; place in Quick Chef with blade, cover and turn handle until onion is roughly chopped. Add remaining ingredients; cover and turn handle until desired consistency. Before placing salsa in an Open House™ Dip Bowl with a Saucy Silicone Spatula, remove blade and place on the underside of cover.

Serving Suggestion: Serve with chips or as a topping for tacos!

Recipe Variation: Pico de Gallo Substitute 3-4 medium sized plum tomatoes

NUTRITION FACTS: Serving Size: About 1/3 cup (95g), Servings per recipe: 6, Calories 27, Calories from Fat 0, Total fat 0g, Saturated fat 0g, Cholesterol 0mg, Sodium 282mg, Total Carbohydrate 6g, Dietary Fiber 2g, Sugar 4g, Protein 1g

zesty stuffed mushrooms

Ingredients

3 Tbsp. green onion (chopped)
2 Tbsp. mayonnaise
1 tsp. Chef Series™ Italian Herb Seasoning Blend
1 pkg. Neufchatel cheese (less fat cream cheese) (8 oz, softened)
1 pkg. white mushrooms (16 oz, rinsed and pat dry)

Directions

Gently remove stems from mushroom caps; set aside. In a Stuffables™ Container, mix together cream cheese, green onion, and Seasoning using a Saucy Silicone Spatula. Fill the Decorating Bag with cheese filling. Use the Open Star Tip to fill each mushroom with approximately 1 tsp. filling. Place stuffed mushrooms on a jelly roll pan lined with Silicone Wonder™ Mat. Bake at 350°F for 15-20 minutes until mushrooms and filling are golden brown.

Lighten It Up: Omit mayonnaise from recipe or use reduced-fat or fat-free

Serve-It-Up Tip: Quickly rinse mushrooms and thoroughly pat them dry. Soaking mushrooms in water will cause them to become soggy.

NUTRITION FACTS: Serving Size: 1 mushroom (26g), Servings per recipe: 24, Calories 35, Calories from Fat 27, Total fat 3g, Saturated fat 2g, Cholesterol 7mg, Sodium 65mg, Total Carbohydrate 1g, Dietary Fiber 0g, Sugar 1g, Protein 1g

best banana pudding

Ingredients

12 oz. whipping cream
2 pkg. instant French vanilla pudding (

3.4 oz)
1 container non-dairy whipped topping (8 oz, very cold)
4 bananas (peeled and sliced)
35 vanilla wafer cookies

Directions

Pour 8 oz. milk, 6 oz. whipping cream, and one pudding mix in Quick Shake® Container, place blender insert inside and seal top. Shake for about 1-11/2 minutes or until thickened. Let stand for a minute, filling will thicken. Meanwhile, layer 12 cookies in bottom of 6-cup Stuffables™ Container. Place another 12 cookies around the side of the container. Pour first batch of pudding in a Thatsa™ Bowl; set aside. Make second batch of pudding and let stand. Slice bananas using a Chef Series™ Paring Knife and add to pudding. Add the second batch of pudding and gently fold together using Saucy Silicone Spatula. Add pudding mixture to Stuffables™ Container. Tuck remaining vanilla wafers into pudding along the side of the container. Top with whipped topping using the Decorating Bag. Let refrigerate until time to serve.

Serve-It-Up Tip: Sprinkle Chef Series™ Cinnamon-Vanilla Spice and chocolate shavings on whipped topping. For chocolate shavings, use a thick chocolate bar (room temperature) and use the Horizontal Peeler to shave thin slices.

NUTRITION FACTS: Serving Size: About 1 cup (237g), Servings per recipe: 8, Calories 481, Calories from Fat 216, Total fat 24g, Saturated fat 15g, Cholesterol 60mg, Sodium 470mg, Total Carbohydrate 63g, Dietary Fiber 2g, Sugar 44g, Protein 4g

cinnamon pull apart bread

Ingredients

1 cup sugar
2 Tbsp. Chef Series™ Cinnamon Vanilla Spice Blend
2 pkg. butter flavor refrigerated biscuit dough (12 oz)
1 stick butter (melted)

Directions

Melt butter in microwave using Micro Pitcher Set or Rock ‘N Serve™ Medium Shallow Container. Mix together sugar and Spice in a Fresh ‘n Cool™ Container; set aside. Separate dough and cut each biscuit into quarters using a Chef Series™ Paring Knife. Dip each biscuit in butter, roll in sugar mixture, and press into place in Silicone Loaf Form. Repeat until finished. Bake at 400°F for 20-25 minutes until golden brown. Cool 3-5 minutes and then invert onto a serving plate.

NUTRITION FACTS: Serving Size: 4 pcs. (51g), Servings per recipe: 20, Calories 194, Calories from Fat 96, Total fat 11g, Saturated fat 4g, Cholesterol 12mg, Sodium 397mg, Total Carbohydrate 25g, Dietary Fiber <1g, Sugar 13g, Protein 2g

smokin' bbq sauce

Ingredients

1 cup ketchup
1 Tbsp. water ((if necessary))
2 Tbsp. Chef Series™ Hickory Mesquite Seasoning Blend
2 tsp. Worcestershire sauce

Directions

Place first 3 ingredients in Quick Shake® Container, seal and shake until well blended. Add water if needed to thin out sauce. Place in Open House™ Dip Bowl and chill until serving time.

NUTRITION FACTS: Serving Size: 2 Tbsp (28g), Servings per recipe: 10, Calories 30, Calories from Fat 2, Total fat >1g, Saturated fat 0g, Cholesterol 0mg, Sodium 481mg, Total Carbohydrate 8g, Dietary Fiber 0g, Sugar 3g, Protein 1g

WASABI RANCH SALAD DRESSING

Ingredients

1/4 cup buttermilk (low-fat)
3/4 Tbsp. mayonnaise
2 tsp. Wasabi Ranch Seasoning

Directions

Place ingredients in Quick Shake® container; seal and shake it up! Refrigerate until ready to serve.

Recipe Variation: For South of the Border Dressing, substitute Southwest Chipotle Seasoning for Wasabi Ranch Seasoning.

Serve-It-Up Tip: Serve salad greens at room temperature for better flavor!

Nutritional Facts: Serv. Size: 2 Tbsp. (36g/1.3 oz.), Servings per recipe: 8, Calories 60, Calories from Fat 41, Total Fat 5g, Saturated Fat <1g, Cholesterol 16mg, Sodium 206mg, Total Carb 5g, Dietary Fiber <1g, Sugars 3g, Protein <1g

SOUTHWEST CHICKEN ENCHILADAS

Ingredients

1/2 cup green pepper (chopped)
1/2 cup onion (chopped)
1/2 cup red pepper (chopped)
1 cup shredded Cheddar cheese (fat-free)
1 can enchilada sauce (15 oz.)
1 lb. boneless, skinless chicken breast half (4 oz., cut into strips)
2 Tbsp. Chef Series® Southwest Chipotle Seasoning Blend
12 corn tortillas

Directions

Mix chicken, Seasoning, peppers and onions together. Follow one of these cooking directions:

For Microwave: Place 1 cup of water in Base of Oval Microwave Cooker. Place chicken and veggies in Shallow Colander. Cover and microwave on High for 5 minutes. Stir and microwave an additional 3–5 minutes until chicken is thoroughly cooked.

For Stovetop: Spray pan with non-stick cooking spray. Place above mixture in heated pan and cook until chicken is thoroughly cooked and veggies are cooked to desired doneness.

For Oven: Place above mixture on Silicone Wonder™ Mat on baking sheet and bake at 350°F for 10 minutes, turn and bake for additional 10 minutes.

In the Base of the Oval Microwave Cooker, layer 6 tortillas, sauce, chicken mixture, cheese. Repeat until finished, shredded cheese should be on top. Cover and microwave on Medium High (70% power) for 7–10 minutes. Can also be baked in conventional oven using a 2-qt. covered casserole dish at 350°F for 25–30 minutes.

Side Dish Suggestions: Serve with Spanish rice prepared with can of black beans, sour cream and Simply Salsa.

Serve-It-Up Tip:
Fruit Candle Holders
Select three large lemons, or other whole fresh fruits, of equal size and height and three tea light candles. Using the Chef Series™ Paring Knife, cut a circle the size of the candle in the top of each lemon and discard. Remove enough pulp to set candle in the lemon so that candle top is level with top of fruit. Trim the base of each lemon to allow fruit to sit flat on a safe surface.

Nutritional Facts: Serv. Size: 1/6 recipe or approx. 1 cup (248g/8.7 oz.), Servings per recipe: 6, Calories 297, Calories from Fat 44, Total Fat 5g, Saturated Fat <1g, Cholesterol 45mg, Sodium 777mg, Total Carb 39g, Dietary Fiber 4g, Sugars 3g, Protein 25g

Stuffed Italian Chicken

Ingredients

3 Tbsp. olive oil (stovetop)
2 Tbsp. Chef Series™ Italian Herb Seasoning Blend
3 tsp. tomato sauce (sundried tomato variety)
2 fresh mozzarella balls (4 oz)
4 boneless, skinless, chicken breasts (4 oz each)

Directions

Cut chicken breasts in half (8 pieces of chicken). With a sharp knife, cut a horizontal pocket into each piece of chicken. Slice mozzarella cheese into even slices (1 oz. each). Place one slice of cheese into each piece of chicken followed by a teaspoon of the sundried tomato sauce. If needed, use toothpick to secure chicken. Sprinkle Seasoning over each piece of chicken.

For Stovetop: Add a little olive oil to a heated sauté pan; sauté chicken pieces for about 3-4 minutes each side on a Medium- High heat. Turning only once.

For Microwave: Place chicken in Shallow Colander over Base of Oval Microwave Cooker (1 cup of water in Base). Microwave chicken for about 5-6 minutes. Let stand for a few minutes.

Side Dish Suggestion: mixed vegetables and risotto

Serve-It-Up Tip: When making garlic bread, use Italian Herb Seasoning Blend instead of garlic salt.

Nutritional Facts: Serv. Size: 2 pieces (140g/5 oz.), Servings per recipe: 4, Calories 269, Calories from Fat 128, Total Fat 14g, Saturated Fat 6g, Cholesterol 83mg, Sodium 778mg, Total Carb 4g, Dietary Fiber 1g, Sugars 1g, Protein 30g

Simply vinaigrette

Ingredients

1/4 cup extra virgin olive oil
1/3 cup balsamic vinegar
1 Tbsp. Dijon mustard
1 Tbsp. sugar
1 tsp. Chef Series™ Italian Herb Seasoning Blend

Directions

Place all ingredients in Quick Shake® Container, seal and shake until well blended. Serve immediately.

NUTRITION FACTS: Serving Size: 1/4 recipe (41g), Servings per recipe: 4, Calories 167, Calories from Fat 127, Total fat 14g, Saturated fat 2g, Cholesterol 0mg, Sodium 160mg, Total Carbohydrate 10g, Dietary Fiber 0g, Sugar 9g, Protein 0g

Island chicken skewers

Ingredients

1/4 cup honey
1 lb. boneless, skinless chicken breast cutlets
1 Tbsp. warm water
2 tsp. Chef Series™ Island Rub Seasoning Blend

Directions

Place chicken in Season Serve® Container; set aside. Blend remaining ingredients in Quick Shake® Container; pour over chicken to generously coat; let sit for 10 minutes. Carefully slide skewer through each tender and place on jelly roll pan lined with a Silicone Wonder™ Mat; bake at 375°F for 20 minutes. Serve with Peanut Dipping Sauce (recipe follows) or favorite dipping sauce.

Recipe Variation: Honey BBQ Chicken Skewers Substitute Hickory Mesquite Seasoning with Smokin’ BBQ Sauce.

Serving Suggestion: Keep the Island Chicken Skewers intact and serve over a bed of Festival Rice. Steam white rice and add dried tropical fruit mix while rice is still hot. The fruit and nut pieces will plump from the steam. The rice dish has a festival of color.

Serve-It-Up Tip: Bamboo skewers are available at your grocery store. Soak them in water just before using so they won’t burn, or skewers can be inserted into chicken after cooking.

NUTRITION FACTS: Serving Size: 1 skewer (38g), Servings per recipe: 12, Calories 67, Calories from Fat 8, Total fat 1g, Saturated fat 0g, Cholesterol 22mg, Sodium 83mg, Total Carbohydrate 6g, Dietary Fiber 0g, Sugar 6g, Protein 9g

peanut dipping sauce

Ingredients

1 Tbsp. honey
3 Tbsp. creamy peanut butter
1 tsp. warm water ( (optional to thin out sauce))
2 tsp. lite soy sauce
lime juice (juice of 1/2 lime)

Directions

In a 51/2 cup Impressions Bowl, mix together all ingredients with a Saucy Silicone Spatula. Add water to sauce if too thick. Chill until serving time.

Serve-It-Up Tip: Spray measuring spoon with non-stick spray before measuring sticky foods like honey or peanut butter.

NUTRITION FACTS: Serving Size: 1 Tbsp. (20g), Servings per recipe: 5, Calories 72, Calories from Fat 43, Total fat 5g, Saturated fat 1g, Cholesterol 0mg, Sodium 220mg, Total Carbohydrate 6g, Dietary Fiber 1g, Sugar 5g, Protein 3g

Savory Stroganoff

Ingredients

1/2 cup onion (chopped)
3 cups cooked wide egg noodles (1 1/2 cups uncooked)
1 can cream of mushroom soup (10 1/2 oz)
1 lb. top sirloin (cut into thin strips)
1 Tbsp. Chef Series™ Italian Herb Seasoning Blend

Directions

Chop onion using The Chopper Machine. Place beef, chopped onion and Italian Herb Seasoning in Shallow Colander (Base filled with 1 cup water) of Oval Microwave Cooker. Microwave for 31/2 minutes. Remove Shallow Colander from Base. Empty water from Base, then place the beef mixture, can of soup, and egg noodles inside and mix together. Cover and microwave for 3 minutes or until heated through.

Add salt and pepper to taste.

Nutritional Facts: Serv. Size: 1 cup (212g/7.5 oz.), Servings per recipe: 4, Calories 298, Calories from Fat 112, Total Fat 12g, Saturated Fat 4g, Cholesterol 87mg, Sodium 893mg, Total Carb 17g, Dietary Fiber 1g, Sugars 2g, Protein 29g

TANGY BEEF ROAST

Ingredients

1 lb. London Broil Roast
4 Tbsp. Worcestershire sauce
6 Tbsp. yellow mustard
2 tsp. Chef Series™ Italian Herb Seasoning Blend

Directions

Mix together mustard and Worcestershire sauce and spread on both sides of roast. Sprinkle Italian Herb Seasoning on top of mixture. Place in 9-inch Silicone form and let sit in refrigerator for at least 30 minutes. Bake in an oven for about 40 minutes at 375°F or until desired doneness. Turn roast every 10 minutes.

Serve-It-Up Tip: When mixing gravy, white sauces and soups, pour them into the Quick Shake® Container and shake. The result—no lumps! For a homemade touch, add fresh, sliced mushrooms to canned gravy and heat in saucepan.

Nutritional Facts: Serv. Size: 1/4 recipe (125g/4 oz.), Servings per recipe: 4, Calories 205, Calories from Fat 86, Total Fat 10g, Saturated Fat 4g, Cholesterol 56mg, Sodium 674mg, Total Carb 5g, Dietary Fiber 1g, Sugars <1g, Protein 24g

MEATBALLS

Ingredients

3/4 cup bread crumbs
1/4 cup Chef Series™ Italian Herb Seasoning Blend
1 small onion (chopped, 1/2 cup)
2 lb. ground beef
2 egg (lightly beaten)

Directions

Use The Quick Chef to chop onion. Mix together ground beef, onion, eggs, bread crumbs, and Seasoning in Thatsa™ Bowl with Silicone Spatula. Roll into 1-inch balls.

For Oven: Bake at 375°F for 20 minutes on Silicone Wonder™ Mat lined baking sheet.

For Microwave: In Base of Oval Microwave Cooker, place a layer of meatballs on Cooking Rack. Microwave on High for about 6-8 minutes. May take two batches to complete.

Recipe Variations: Meatloaf For single loaf, use 9" x 5" x 3" loaf pan and bake for 1 hour at 350°F.

For Microwave: Make 8 mini-loaves in Base of Oval Microwave Cooker, cover and microwave on High for 8-10 minutes.

Tex-Mex Version Substitute 1/4 cup Southwest Chipotle Seasoning for Italian Herb Seasoning.

BBQ Version Substitute 1/4 cup Hickory Mesquite Seasoning with 1/4 cup ketchup for Italian Herb Seasoning.

Oriental Version Substitute 1/4 cup Ginger Teriyaki for Italian Herb Seasoning. For sauce, add 1/2 cup low-sodium soy sauce and 1 cup tomato sauce.

Leftover Suggestion: Heat meatballs in Rock ’N Serve™ container with pasta sauce, add sliced cheese like mozzarella, and fresh sub rolls for a quick lunch or dinner treat.

Serve-It-Up Tip: Plan Ahead Suggestion Freeze meatballs in Rock ’N Serve™ Containers. Serve when unexpected company arrives. Add to favorite spaghetti or BBQ sauce and you’ll have appetizers in minutes.

Burger Patties Form meatball mixture into burger patties, place on the Silicone Wonder™ Mat and bake in the oven at 450° for approx. 14 minutes, turning once.

Nutritional Facts: Serv. Size: 8 meatballs (194g/6.9 oz.), Servings per recipe: 6, Calories 316, Calories from Fat 120, Total Fat 13g, Saturated Fat 5g, Cholesterol 157mg, Sodium 798mg, Total Carb 13g, Dietary Fiber 1g, Sugars 1g, Protein 35g

BUTTERMILK PANCAKES

Ingredients

2 cups buttermilk
2 cups flour
1 large egg
2 Tbsp. sugar
3 Tbsp. butter (melted)
1/2 tsp. salt
1 tsp. vegetable oil (1 to 2 tsp.)
1/2 tsp. baking soda
2 tsp. baking powder

Directions

1. Stir together flour, sugar, baking powder, baking soda, and salt in Thatsa™ Bowl to combine.

2. Whisk egg and melted butter into buttermilk.

3. Make well in center of dry ingredients in Thatsa™ Bowl; pour in buttermilk mixture and whisk very gently, just until combined. Do not over mix.

5. Heat Chef Series™ 9-1/2" Skillet over medium heat with vegetable oil for 3 to 5 minutes. Pour 1/4 cup batter over 3 spots in skillet. Cook until large bubbles begin to appear 1-1/2 to 2 minutes. Flip and cook until golden brown on second side, 1-1/2 minutes longer.

PANCAKES WITHOUT BUTTERMILK: Whisk together 2 cups milk plus 1 Tbsp. lemon juice; set aside to thicken. Use as substitute for buttermilk. Proceed as directed above.

BLUEBERRY PANCAKES: Prepare pancake batter and pour batter into skillet as directed. Sprinkle 1 Tbsp. blueberries onto batter as cooking. Proceed as directed.

CINNAMON TORTILLA CHIPS

Ingredients

1 Tbsp. sugar
2 tsp. Chef Series™ Cinnamon Vanilla Spice Blend
2 flour tortillas (10" tortillas, cut into strips)
non-fat cooking spray (butter flavor)

Directions

Mix together sugar and Spice in Thatsa™ Bowl. Spray tortillas on both sides and place in Thatsa™ Bowl, seal and shake to lightly coat. To ensure crispy chips, lay tortillas strips without overlapping on baking sheet lined with Silicone Wonder™ Mat. Bake at 350°F for 8-10 minutes until lightly golden.

Serve-It-Up Tip: Perfect with the ice cream and Peachy salsa (below).

NUTRITION FACTS: Serving Size: 8 chips (21g), Servings per recipe: 6, Calories 80, Calories from Fat 17, Total fat 2g, Saturated fat <1g, Cholesterol 0mg, Sodium 91mg, Total Carbohydrate 14g, Dietary Fiber <1g, Sugars 2g, Protein 2g

Peachy salsa

Ingredients

1 large Granny Smith apple (coned and cut into wedges)
1 Tbsp. orange juice (or apple juice)
3 peaches (peeled and pit removed)

Directions

Place apple pieces in Quick Chef with blade; turn handle 5 or 6 times. Add peeled peaches and juice; cover and turn handle 5 or 6 more times or until fruit is coarsely chopped.

Serve with Cinnamon Tortilla Chips (above) or graham crackers.

Serve-It-Up Tip: Try serving this salsa over vanilla ice cream and sliced fresh peaches.

NUTRITION FACTS: Serving Size: 1/4 cup (62g), Servings per recipe: 10, Calories 25, Calories from Fat 0, Total fat 0g, Saturated fat 0g, Cholesterol 0mg, Sodium 0mg, Total Carbohydrate 7g, Dietary Fiber 1g, Sugar 6g, Protein 0g

Latin stew

Ingredients

1 large onion (roughly chopped)
1 lb. boneless pork loin chop (cut into thin strips)
5 Tbsp. Taste of Tupperware Black Bean Soup Mix
1/2 tsp. Chef Series Latin Sensations Seasoning

Directions

Chop onion in The Chopper Machine. In a preheated Chef Series™ 9.5" Fry Pan, sprinkle Seasoning over onion and sauté until golden, add pork strips and continue sautéing for about 8 minutes. In Quick Shake® Container, place 2 cups cold water with 5 Tbsp. Soup Mix; seal and shake to blend together. Pour Soup Mix over pork; cover and bring to a boil for 5-8 minutes. Add additional water as necessary. Turn down heat to Medium-Low and continue cooking for 5 minutes until beans are tender.

Serving Suggestion: Serve over yellow rice

Optional Ingredients: For a heartier stew, add a 15 oz. can of black beans

Suggested Toppings: chopped raw onion, salsa, shredded cheese, sour cream, or chopped avocado

Serve-It-Up Tip: Prepare stew ahead of time and store in a Rock ’N Serve™ Container. When ready to serve, reheat in microwave on Medium (50%) power. Place toppings in Serving Center® Set, make a large salad and sit down together to catch up on the day’s activities.

NUTRITION FACTS: Serving Size: 1/4 recipe (305g), about 2 cup (305g), Servings per recipe: 4, Calories 255, Calories from Fat 103, Total fat 11g, Saturated fat 4g, Cholesterol 70mg, Sodium 515mg, Total Carbohydrate 10g, Dietary Fiber 2g, Sugar 2g, Protein 27g

Bruschetta

Ingredients

1 lb. plum tomato (havled and seeds removed)
3 Tbsp. extra virgin olive oil
3 Tbsp. fresh basil
1 1/2 Chef Series™ Italian Herb Seasoning Blend
3 cloves garlic (peeled and smashed)

Directions

In a Quick Chef with blade, blend together basil, smashed garlic, olive oil, and Seasoning; place in 6-cup Stuffables™ Container. Using The Chopper Machine, chop tomatoes and add to basil mixture. Fold ingredients together using Saucy Silicone Spatula. Great topping for Crostini (below) or Toasted Pita Crisps.

Recipe Variation:

Serve-It-Up Tip: Gift Idea! When your garden is overflowing with tomatoes, gather some in a Stuffables™ Container. Attach a copy of the Bruschetta recipe and give to your neighbor.

NUTRITION FACTS: Serving Size: About 2 Tbsp. (43g), Servings per recipe: 12, Calories 40, Calories from Fat 35, Total fat 4g, Saturated fat 1g, Cholesterol 0mg, Sodium 55mg, Total Carbohydrate 2g, Dietary Fiber 1g, Sugar 1g, Protein 0g

CROSTINI

Ingredients

1/4 cup extra virgin olive oil
2 tsp. Chef Series™ Italian Herb Seasoning Blend
1 slice Baguette or French Bread (sliced into 12 1/4-inch pieces)

Directions

1. Heat oven to 400°F.

2. Spread each bread round with layer of cheese. Place on Silicone Wonder™ Mat on large baking sheet.

3. Bake 5 to 8 minutes or until bread is golden and cheese has melted. Cool slightly.

Recipe Variations:

Italian Crostini: Heat oven to 400° F. Mix together 1/4 cup olive oil and 2 Tbsp. Chef Series™ Italian Herb Seasoning Blend. Lightly dip one side of each bread slice into mixture. Place on Silicone Wonder® Mat lined baking sheet. Bake for about 8 minutes or until golden brown.

Southwestern Crustini: Use olive oil and 2 Tbsp. Chef Series™ Blend. Proceed as directed above.

Ragin' Cajun Crustini: Use olive oil and 1 Tbsp. Chef Series™ Ragin' Cajun Seasoning Blend. Proceed as directed above.

WINGIN' IT CHICKEN WINGS

Ingredients

1/4 cup Chef Series™ Hickory Mesquite Seasoning Blend (or Island Rub, or Ginger Teriyaki Seasoning)
2 lb. chicken wings (or boneless, skinless chicken, sliced in strips)

Directions

Sprinkle chicken with Seasoning in Thatsa™ Bowl. Seal and shake it up! Spread on a baking sheet lined with Silicone Wonder™ Mat. Bake at 375°F for 20 minutes; turn and bake an additional 10–15 minutes.

Dipping Sauce Suggestions: Traditional Mix together in Thatsa™ Bowl 8 oz. low-fat or nonfat sour cream, 2 Tbsp. blue cheese crumbles, and 2 Tbsp. Veggie Delight Seasoning.

Asian Twist Mix together in Thatsa™ Bowl 8 oz. low-fat sour cream and 11/2 Tbsp. Wasabi Ranch Seasoning.

BBQ Mix together in Thatsa™ Bowl 1 cup ketchup, 2 Tbsp. white vinegar, and 2 Tbsp. Hickory Mesquite Seasoning.

Side Dish Suggestion: Carrot and celery sticks.

Serve-It-Up Tip: Consider serving the food buffet-style the next time you entertain. The guests are then able to serve themselves; leaving you free to enjoy the party.

Nutritional Facts: Serv. Size: 1 wing (22g/0.8 oz.), Servings per recipe: 42, Calories 45, Calories from Fat 16, Total Fat 2g, Saturated Fat <1g, Cholesterol 18mg, Sodium 122mg, Total Carb <1g, Dietary Fiber 0g, Sugars <1g, Protein 6g

Go-Go Guacamole

Ingredients

1 small onion (1/2 cup)
lime juice (1/2 a lime)
Chef Series Latin Sensations Seasoning
2 hass avocado (ripe, scooped out of skin)

Directions

Using a Chef Series™ Paring Knife, peel and slice onion into 4 pieces; place in Quick Chef with blade, cover and turn handle until onion is roughly chopped. Add remaining ingredients; cover and turn handle a few times until desired consistency. Use Saucy Silicone Spatula to place into an Open House™ Dip Bowl.

Serving Suggestion: Serve with favorite tortilla chips or use as a topping for tacos

Serve-It-Up Tip: Try Guacamole on burgers and as an alternative to sandwich spreads.

NUTRITION FACTS: Serving Size: About 2 Tbsp. (31g), Servings per recipe: 16, Calories 43, Calories from Fat 35, Total fat 4g, Saturated fat 0.5g, Cholesterol 0mg, Sodium 35mg, Total Carbohydrate 2g, Dietary Fiber 1g, Sugar 0g, Protein 1g

Tropical Fruit Shortcake

Ingredients

1 pkg. (9 oz.) single layer cake mix (prepared per package directions)
1 can (15 oz.) tropical fruit cocktail, drained, reserving juice
1 tsp. cornstarch
Whipped topping
Optional: approximately 1/3 cup toasted coconut

Directions

1. Spray Heat ‘N Serve™ 6 1/4-cup Round Container with cooking spray. Pour batter into container and place in microwave uncovered. Microwave on High for 5-7 minutes (depending on microwave power); rotating container during baking cake should pull away from sides slightly and be slightly sticky on top. Toothpick should test clean when inserted into center of cake. If necessary, microwave an additional minute and check; repeat until done.

2. Cool 4-5 minutes and invert onto serving plate.

3. Place reserved juice in 2-cup Micro Pitcher. Blend corn starch into reserved juice and heat in microwave on High for 2 minutes or until slightly thickened; add to reserved fruit.

4. Split cake into 2 layers; spread half of fruit mixture over bottom layer, top with (optional) toasted coconut and pipe whipped topping around edge of cake with Decorating Bag’s star tip.6.

5. Place top layer on bottom layer; pour remaining fruit on top of cake. Garnish with additional whipped topping and remaining toasted coconut, if desired.

Cake tested with a 1000 Watt microwave.

Skinny Chocolate Cake

Ingredients

1 pkg. (18.25 oz.) chocolate cake mix
1 cup water
1/3 cup fat-free salad dressing or mayonnaise
3 egg whites or 6 Tbsp. liquid egg whites

Directions

1. In a Mix-N-Stor® Plus Pitcher, combine first 5 ingredients, blending well with Saucy Silicone Spatula.

2. Spray Heat ‘N Serve™ 6 1/4-cup Round Container with cooking spray. Pour batter into prepared container and place in microwave uncovered. Microwave on High for 7-10 minutes, (depending on microwave power) rotating container during baking; cake should pull away from sides slightly and be a little sticky on top. Toothpick should test clean when inserted into center of cake. If necessary, microwave an additional minute and check; repeat until done.

3. Cool 4-5 minutes and invert onto serving plate. Serve plain or with a dusting of powdered sugar or simple glaze.

Optional: Dress it up with a topping of sugarfree cherry pie filling, and pipe stars around edge with the Decorating Bag with Star Tip 6 and reduced-fat whipped topping.

Cake tested with a 1000 Watt microwave.

CAJUN FISH

Ingredients

2/3 cup corn flake crumbs
1 lb. catfish fillet (or other whitefish)
2 Tbsp. extra virgin olive oil
1 Tbsp. Chef Series™ Ragin' Cajun Seasoning Blend
2 egg white (lightly beaten)

Directions

1. Beat egg whites. Combine corn flake crumbs and Ragin' Cajun seasoning.

2. Rinse fillets and pat dry. Dip into beaten egg white and then into crumb mixture.

3. Place olive oil in Chef Series™ 9-1/2" Skillet over Medium-Low heat. When hot, sauté coated fillets, about 5 minutes per side, until inside flakes with fork and is cooked through.

Nutritional Facts: Serv. Size: 1/4 recipe (137g/4.8 oz.), Servings per recipe: 4, Calories 300, Calories from Fat 124, Total Fat 14g, Saturated Fat 2g, Cholesterol 70mg, Sodium 640mg, Total Carb 18g, Dietary Fiber 1g, Sugars 2g, Protein 26g

CINNAMON FRENCH TOAST

Ingredients

1/3 cup milk (2%)
2 large eggs
1 Tbsp. sugar
1/2 tsp. Parmesan cheese (finely grated)
1/2 tsp. butter
1 tsp. Chef Series™ Cinnamon Vanilla Spice Blend
5 slices Italian bread (sliced 1/2"-thick)

Directions

1. Beat together eggs, milk, sugar, spice blend and Parmesan cheese with Whisk in Thatsa™ Bowl.

2. Heat butter in Chef Series™ 8" or 9-1/2" Skillet over Medium heat until melted; lift pan to cover entire bottom. Heat until hot enough to sizzle a drop of water. Reduce heat to low.

3. Dip bread one slice at a time, into egg mixture, covering both sides. Place bread in hot pan. Cook on each side about 4 minutes or until browned and no liquid egg remains.

4. Serve immediately topped with maple syrup, fruit or powdered sugar.

Nutritional Facts: Serv. Size: 1 slice (69g/2.4 oz.), Servings per recipe: 5, Calories 131, Calories from Fat 36, Total Fat 4g, Saturated Fat 2g, Cholesterol 87mg, Sodium 216mg, Total Carb 18g, Dietary Fiber 1g, Sugars 3g, Protein 6g

JAZZED UP GREEN BEANS

Ingredients

3/4 cup chopped tomatoes
1/2 cup chopped onion
1 lb. green beans (cut into 1-inch pieces)
2 Tbsp. lemon or lime juice
1 tsp. Chef Series™ Southwest Chipotle Seasoning Blend
4 slices bacon (cut up)
salt and pepper to taste

Directions

1. Place beans in 1 inch water in Chef Series™ 2-1/2-Qt. Saucepan. Heat to boiling; reduce heat. Simmer uncovered 10 to 15 minutes or until crisp-tender; drain. Immediately rinse with cold water; drain.

2. Cook bacon in Chef Series™ 9-1/2" Skillet over Medium-High heat, stirring occasionally, until crisp. Remove bacon from skillet, reserving 1 Tbsp. fat in skillet. Drain bacon on paper towels.

3. Cook onion in bacon fat over medium heat, stirring occasionally, until tender. Stir in tomatoes and seasoning. Simmer uncovered 5 minutes. Stir in beans; heat through. Drizzle with lemon juice; add salt and pepper, if desired. Garnish with reserved bacon.

Nutritional Facts: Serv. Size: about 2/3 cup (166g/5.6 oz.), Servings per recipe: 4, Calories 116, Calories from Fat 63, Total Fat 7g, Saturated Fat 3g, Cholesterol 9mg, Sodium 180mg, Total Carb 11g, Dietary Fiber 4g, Sugars 4g, Protein 4g

BROCCOLI ROMA

Ingredients

2 cups water
1 1/2 Tbsp. extra virgin olive oil
1/2 Tbsp. Chef Series™ Italian Herb Seasoning Blend
1 pkg. fresh broccoli flowerets (12 oz.)
2 roma plum tomato (seeded and chopped)

Directions

1. Heat water to boiling in Chef Series™ 9-1/2" Skillet over Medium heat. Add broccoli. Return to boiling. Boil 3 to 5 minutes or until crisp-tender; drain and set aside. Wipe out and dry skillet with paper towel.

2. Heat olive oil in same skillet over medium heat. Stir in remaining ingredients. Heat about 1 minute, stirring frequently, until hot. Add broccoli; toss gently.

Nutritional Facts: Serv. Size: about 1/2 cup (122g/4.3 oz.), Servings per recipe: 4, Calories 77, Calories from Fat 49, Total Fat 5g, Saturated Fat <1g, Cholesterol 0mg, Sodium 134mg, Total Carb 6g, Dietary Fiber 3g, Sugars 3g, Protein 3g

Louisiana Chicken & Beans

Ingredients

4 cups hot cooked rice 1 can stewed tomatoes (14-1/2 oz., undrained)
1 can red kidney bean (rinsed and drained, 16 oz.)
1 small onion (halved and sliced)
1 Tbsp. vegetable oil
2 tsp. Chef Series™ Ragin' Cajun Seasoning Blend (or more to taste)
1 skinless, boneless chicken breast (cut into 1-inch pieces)
0 salt and pepper to taste (optional)

Directions

1. Sprinkle chicken with Cajun seasoning.

2. In a Chef Series™ 9-1/2" Skillet over medium-high heat, cook chicken and onion in oil for 5 minutes, stirring frequently. Add beans and tomatoes. Bring to a boil.

3. Reduce heat; cover and simmer 10 minutes or until flavors are blended and center of chicken reaches 170°F. Serve chicken and beans over rice. Sprinkle with salt and pepper, if desired.

Nutritional Facts: Serv. Size: 1/4 recipe (455g/16 oz.), Servings per recipe: 4, Calories 502, Calories from Fat 50, Total Fat 6g, Saturated Fat <1g, Cholesterol 18mg, Sodium 503mg, Total Carb 91g, Dietary Fiber 13g, Sugars 7g, Protein 22g